Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (2 large), halved into cutlets
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/3 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- Egg noodles or mashed potatoes, for serving
Do This
- 1. Season chicken; dredge lightly in flour.
- 2. Pan-sear chicken in oil until browned; cook to 165°F; remove.
- 3. Sauté mushrooms, onion, and butter until deeply browned; add garlic.
- 4. Stir in Dijon; deglaze with broth and simmer 3–5 minutes.
- 5. Add cream and Worcestershire; simmer until silky and slightly thickened.
- 6. Return chicken and juices; simmer 2–4 minutes to warm through.
- 7. Finish with lemon and parsley; serve over egg noodles or mashed potatoes.
Why You’ll Love This Recipe
- Restaurant-style flavor from a single skillet (and a very doable method).
- The Dijon cream sauce is rich but balanced with a touch of lemon.
- Mushrooms turn golden and savory, adding depth without extra fuss.
- Perfect with egg noodles or mashed potatoes to catch every drop of sauce.
Grocery List
- Produce: 12 oz cremini mushrooms, 1 small yellow onion, 3 garlic cloves, 1 lemon, fresh parsley
- Dairy: unsalted butter, heavy cream
- Pantry: olive oil, all-purpose flour, Dijon mustard, low-sodium chicken broth, Worcestershire sauce, kosher salt, black pepper
- Meat: boneless, skinless chicken breasts
- Optional sides: egg noodles or potatoes (plus milk/butter for mashed potatoes)
Full Ingredients
Chicken
- 1 1/2 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1/3 cup all-purpose flour (for light dredging)
- 2 tbsp olive oil
Mushroom Dijon Cream Sauce
- 2 tbsp unsalted butter
- 12 oz cremini mushrooms, cleaned and sliced 1/4-inch thick
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 3 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley (plus extra for serving, optional)
For Serving (Choose One)
- Egg noodles: 8 oz dry egg noodles, cooked according to package directions
- Mashed potatoes: 1 1/2 lb Yukon Gold potatoes, peeled and cut in 1-inch chunks, boiled until tender (about 12–15 minutes), then mashed with 3 tbsp butter and 1/2 cup warm milk (or as needed)
Step-by-Step Instructions
Step 1: Prep the chicken cutlets
Place the chicken breasts on a cutting board and slice each one horizontally to make 2 thinner cutlets (you’ll have 4 cutlets total). If any pieces are uneven, lightly pound them to an even thickness of about 1/2 inch. Pat dry with paper towels (this helps them brown instead of steam).
Step 2: Season and lightly dredge
Season both sides of the chicken cutlets with 1 tsp kosher salt and 1/2 tsp black pepper. Place 1/3 cup flour in a shallow bowl or plate and dredge each cutlet lightly, shaking off the excess. You want a thin coating, not a thick crust.
Step 3: Pan-sear the chicken
Heat a large skillet (12-inch works well) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and swirl to coat.
Add the chicken in a single layer (work in 2 batches if needed so you don’t crowd the pan). Sear for 4–5 minutes per side, or until deeply golden and the thickest part reaches 165°F. Transfer chicken to a plate and tent loosely with foil. Leave any browned bits in the skillet (they’re flavor).
Step 4: Brown the mushrooms and onion
Reduce heat to medium. Add 2 tbsp butter. Once melted, add the sliced mushrooms and chopped onion.
Cook, stirring occasionally, for 8–10 minutes until the mushrooms have released their moisture and then turn golden-brown. If the pan looks dry at any point, it’s fine to add 1–2 tbsp of broth or water to keep things moving without lowering the heat too much.
Step 5: Add garlic and Dijon
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add 1 tbsp Dijon mustard and stir to coat the mushrooms and onion evenly.
Step 6: Deglaze and build the creamy sauce
Pour in 1 cup chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer for 3–5 minutes to reduce slightly.
Stir in 3/4 cup heavy cream and 1 tsp Worcestershire sauce. Keep the sauce at a gentle simmer (not a rolling boil) for 3–4 minutes, stirring occasionally, until it becomes silky and lightly thickened.
Step 7: Finish the chicken in the sauce
Return the chicken (and any accumulated juices) to the skillet, nestling the cutlets into the sauce. Reduce heat to low and simmer gently for 2–4 minutes, just until the chicken is warmed through and the sauce coats the back of a spoon.
Turn off the heat. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
Pro Tips
- Don’t rush the mushrooms: Let them sit for a minute or two between stirs so they actually brown. That deep golden color is the backbone of the sauce.
- Keep the cream at a gentle simmer: Boiling can make the sauce split or reduce too fast. Low and steady makes it glossy.
- Use a thermometer for stress-free chicken: Pull at 165°F in the thickest spot to avoid dryness.
- Want a thicker sauce? Simmer an extra 1–2 minutes, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, simmering 1 minute.
- Want a looser sauce for noodles? Add a splash of broth (1–3 tbsp) until it’s pourable.
Variations
- Chicken thighs: Swap in 1 1/2 lb boneless, skinless thighs. Sear about 5–6 minutes per side and still cook to 165°F.
- White wine version: Replace 1/2 cup of the broth with 1/2 cup dry white wine (like Sauvignon Blanc). Simmer 2 minutes before adding cream.
- Extra-herby: Add 1 tsp fresh thyme leaves with the garlic, or finish with chopped chives alongside the parsley.
Storage & Make-Ahead
Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water (about 1–3 tbsp) to loosen the sauce as it warms. Avoid boiling, which can cause the cream sauce to separate. You can slice the chicken and store it in the sauce for easier reheating. For make-ahead, you can slice mushrooms/onion and mince garlic up to 24 hours in advance; store covered in the refrigerator.
Nutrition (per serving)
Approximate, for 1/4 of recipe (without noodles or mashed potatoes): 520 calories, 41 g protein, 35 g fat, 12 g carbs, 2 g fiber, 4 g sugar, 720 mg sodium.
